Wednesday, December 06, 2006

Dwenjang Jjigae

I'm not exactly sure what we'd call 됀장찌개 in English. Literally it means "bean paste stew". All I know is that it's good, and that fdh's mom makes some that is sooo good. **NOTE from JunkMale: It tastes much better than it sounds** Hopefully the amalgamation I made from the recipes posted at these three websites was pretty good, too.

Here's the ingredient list (doubled from the websites):

beef -I had planned to put about 8oz in there... but I didn't have any, so I left it out
2 호박 (Korean squash - substitute either yellow squash or preferably zucchini)
1 small 무 (Korean radish -- substitute with a Chinese daikon radish)
2 carrots
1 onion
2 potatos
1 jalepeno
1 package (18 oz) firm tofu
1/2 cup 됀장 (fermented soybean paste)
2 Tbs 고추장 (hot red pepper paste)
1 Tbs 고추가루 (Korean red pepper powder -- if you use cayenne, use maybe 1/2 tsp to 1 tsp)
4 Tbs minced garlic
2 tsp Asian sesame oil

I don't like green onion that much, so I usually leave it out. I might add just a tiny bit for garnish if I have some, but I'd just as soon do without.

Serve with sticky rice and Korean side dishes like kimchi (김치).

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